Categories: Seafood, Appetizers 
      Yield: 4 servings 
  
     24    Fresh shelled oysters 
           Salt & pepper to taste 
           Flour for coating 
      2 tb Fresh lemon juice 
      1 c  A1 Steak sauce 
      2 tb Worcestershire sauce 
      2    Jiggers Sherry or Madeira 
      2 tb Flour 
      3 tb Water 
  
  Salt and pepper oysters and dredge in flour.  Grill them on a lightly 
  buttered grill (or saute lightly in a heavy skillet) until browned on 
  both sides.  Set aside and keep warm. 
  Heat in saucepan on low, without boiling, the lemon juice, A1 sauce, 
  Worcestershire sauce and sherry.  Blend the 2 tablespoons of flour 
  with the water and add to sauce to thicken. 
  Place oysters on a platter and pour about a spoonful of sauce on each 
  one. Run the platter briefly under the broiler to brown before 
  serving.